1980
It begins
A small kitchen in India, a family recipe book, and a belief that authentic doesn't mean adapted.
MADE IN INDIA
HANDMADE WITH LOVE
100% VEG
READY IN MINUTES
MADE IN INDIA
HANDMADE WITH LOVE
100% VEG
READY IN MINUTES
MADE IN INDIA
HANDMADE WITH LOVE
100% VEG
READY IN MINUTES
The Story
Ashoka started in 1980 with a stubborn idea: that desi food doesn't need translating. Today we feed Global Desis across 60+ countries — same recipes, same hands, same conviction.
1995
Goes global
A small kitchen in India, a family recipe book, and a belief that authentic doesn't mean adapted.
2010
The family grows
A small kitchen in India, a family recipe book, and a belief that authentic doesn't mean adapted.
Today
60+ countries
A small kitchen in India, a family recipe book, and a belief that authentic doesn't mean adapted.
Drag the boat →
THE RANGE
Each one a recipe, an old habit, a piece of home. Wander the shelves, every category is a stamp in the Ashoka passport.
01
PARATHAS & BREADS
02
SAMOSAS & SNACKS
03
READY TO EAT
04
STREET FOOD
05
PICKLES & CHUTNEYS
06
FROZEN FRESH
THE PROMISE
No shortcuts. No westernised tweaks. No apology for the chilli, the spice, the soul. The same recipes our families grew up on made by hand, by a 3,000-strong team across India.
We don't position desi food as exotic. We don't translate it for outsiders. We make it the way it was always meant to taste, then send it to wherever you've planted your roots.
Punjabi samosa
parathas
Tandoori naan
Paneer Tikka Kathi Roll
Bhindi Cut
recipes
The
great indian
paratha roll
great indian
paratha roll
The
great indian
samosa chat
great indian
samosa chat
The
great indian
paratha taco
great indian
paratha taco
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
✮ देसी by heart ✮
The hands
that make
your dinner
Asli food doesn't happen by accident. Behind every paratha and every spice is a person who shows up at sunrise. Meet the family kitchen, field, and everywhere in between.
The hands that fold every samosa
3,000 people across our kitchens in India. 65% of them women. Hand-rolling, tandoor-cooking, slow-simmering — the way their mothers taught them.
The Field Where Flavour Begins
3,000 people across our kitchens in India. 65% of them women. Hand-rolling, tandoor-cooking, slow-simmering — the way their mothers taught them.
Malabari Paratha
3,000 people across our kitchens in India. 65% of them women. Hand-rolling, tandoor-cooking, slow-simmering — the way their mothers taught them.
Pickle
3,000 people across our kitchens in India. 65% of them women. Hand-rolling, tandoor-cooking, slow-simmering — the way their mothers taught them.
Green Peas
3,000 people across our kitchens in India. 65% of them women. Hand-rolling, tandoor-cooking, slow-simmering — the way their mothers taught them.
Tandoori Naan
3,000 people across our kitchens in India. 65% of them women. Hand-rolling, tandoor-cooking, slow-simmering — the way their mothers taught them.
A small kitchen in India, a family recipe book, and a belief that authentic doesn't mean adapted. The first batch of pickles and chutneys leaves home.
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